We keep a well-stocked baking cupboard, just in case we need a yummy treat and the shops are closed (and because we also like baking!). This recipe is a tried and tested one in our household, and can be made with or without chocolate chips. The basic biscuit recipe can also be altered easily should you need to – try leaving out the cocoa powder and just add chocolate chips for example. Toddler also likes to cut out different shapes with his play-doh cookie cutters (cleaned beforehand obviously!).
I made some of these today for a vegan friend, substituting the soft spread with Pure Soya Spread, using soya milk and Green & Blacks 70% chocolate broken up with a rolling pin.
225g self raising flour
100g caster sugar
3 tbsp cocoa powder
5 tbsp milk
Several drops vanilla essence
Chocolate chips – use either 50g from baking section, or use a rolling pin to break up a choc bar
- Preheat oven to 190 oC. Line 2 baking sheets with greaseproof paper.
- Put the flour, sugar and cocoa powder into a bowl and mix thoroughly.
- Rub in the margarine.
- Add the chocolate drops and mix in.
- Add the milk and vanilla essence, and using a wooden spoon, combine until the mixture forms a soft dough.
- Put the dough onto a lightly floured surface and roll to ¼ inch thick. Using a 3 inch round cookie cutter, cut out the biscuits and place onto the baking sheet.
- Bake for 10 minutes.
Will keep for several days in an airtight container (if you can resist eating them for that long!).